Sweet potato biscuits are another gift to Southern cooking from African Americans. The recipes go back to before the Civil War; during the wartime food shortages, they became familiar to all southerners as the sweet potatoes were used to stretch out flour, which was scarce in the last years of the war.
The biscuits are [...]

These traditional Southern biscuits date back to the days before baking powder and baking soda were available. Pearlash, which was used as the main leavener at the time, gave biscuits a bitter taste. Cooks found that by pounding and folding unleavened biscuit dough enough times, tiny air pockets formed in the dough and leavened it.
When [...]

You heard Granny talk about it, now make your own!
3 cups cornmeal
3 tablespoons lard or vegetable shortening
2 1/2 cups boiling water
3 teaspoons salt
Melt lard in 10 inch cast iron skillet and swirl to coat. Pour remaining fat into other ingredients and mix. Bake at 350¼ F for 45- 50 min. or until golden brown. [...]

1 cup stone-ground yellow cornmeal
1/2 teaspoon salt
1 cup boiling water
2 tablespoons butter
Preheat oven to 400 degrees. Combine cornmeal and salt in medium bowl. Pour boiling water into dry ingredients and stir well.
Add butter and beat until mixed well. Pour mixture into greased, pre-heated 10 inch cast iron skillet. Bake 20 [...]

2 cups self-rising cornmeal
1 egg
2 cups buttermilk
1/4 cup shortening
Mix until just moist. Pour mixture into a hot 10” cast iron skillet and bake at 400º for 20-25 minutes or until browned.
© 2000 Rick McDaniel
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3 very ripe bananas, mashed
1 cube butter, softened
1 cup sugar
2 eggs
2 c flour
1/2 tsp salt
1 tsp baking soda
1/4 cup chopped walnuts
Butter and lightly flour1 loaf pan. Combine bananas, sugar, eggs, and butter: mix well. Sift together flour, soda and salt. Add to banana mixture and mix until well blended. Add walnuts. Bake at 350 for [...]

1 medium Vidalia Onion (per person)
1 cubeBeef Bouillon (per onion)
1 tablespoon butter (per onion)
Parmesan Cheese

Peel and core onions. Insert 1 beef bouillon cube into onion, and add 1 Tbsp. margarine in center. Also, insert 1 ice cube. Sprinkle generously with Parmeasan cheese. Wrap in heavy duty or doubled aluminum foil. Allow small opening to vent. [...]

4-6 bunches of collards
5 slices of salt pork or bacon
1 ham hock
1 large onion, chopped
Soul Food Seasoning to taste
Black pepper to taste
Water to cover
Place collards in kitchen sink. Fill sink with water, pushing leaves under running water as sink fills. Allow to soak for five minutes; drain water, rinse collards under running water and fill [...]

This Cajun treat takes its name from the brown appearance of the rice after it is fried and mixed with chicken giblets. It has a rich, flavorful taste and goes well with chicken, duck, turkey or game.
Serves 6 to 8.
1 quart water
1 pound chicken livers or livers and gixxards
3 teaspoons Creole seasoning
1 teaspoon salt
1/2 cup [...]

This is a classic recipe from the 1950s that came into my family by way of the late Marcia Gabriel Saunders of Charlotte, North Carolina. They are always found on the table at Christmastime.
Yield: 12 to 14 servings
8 medium potatoes
4 tablespoons unsalted butter
1 (8 ounce) package cream cheese
1/3 cup chopped fresh chives
8 ounces sour cream
Paprika, [...]